October 24, 2008

I know everyone was all abuzz about the NY Times recipe for chocolate chip cookies, but I didn't need to try it. Not only would all the cookie dough be gone before it ever hit the oven, but I also already have a favorite.

These puppies pack a double whammy--they have a somewhat crispy (but not break-your-teeth crunchy) edge and a fantastically chewy center that only good ol' shortening can provide. I know some folks are averse to consuming shortening, but I think it's downright essential in this cookie.

These are not for people who like a fluffy, cakey cookie, which is what I grew up eating (I love you and your fat cookies, Mammicus...). They're quite flat, but still strong enough to support the weight of all that chocolate goodness.

I don't know if chilling the dough for that half-hour really makes a difference, but it's just something I've gotten into the habit of doing. If nothing else, it helps the cookies from spreading ridiculously thin as they bake.

I'm sure you all have your favorite recipe for chocolate chip cookies. In fact, I've decided that a person's taste for them is as unique as her fingerprint. Until I stop stubbornly refusing to try a new recipe, this one shall remain my favorite.

I took about three dozen to work, and if it's any indication of their scrumptiousness (or perhaps my co-workers' gluttony), they were gone within three hours. This is no small feat, as there aren't that many people in this particular department, and it was 7 in the morning.

In a large bowl, beat the butter with the shortening; gradually beat in the sugars until smooth. Beat in eggs and vanilla. Add the flour, baking soda, and salt, and beat into the wet mixture. Stir in the morsels and refrigerate the dough for 30 minutes.Preheat oven to 375 degrees.Drop dough by tablespoonfuls onto appropriate baking sheets. For best results, flatten to 1/2-inch thickness with a fork. Bake for 8 to 9 minutes or until the edges are golden and centers are still slightly underbaked. Let the little pieces of Heaven cool on the pans for 5 minutes. Transfer to wire racks to let cool completely. Eat at least three while still warm. They're always best that way.

Oooh these look amazing! If I were looking for the perfect cookie my search would no doubt start and end in the US. I mean you guys have cookie dough ice cream so you're really serious about your cookie love!

I love that Hershey's dark chocolate with the fruit and nuts. I wish you hadn't reminded me!:) Those look so delicious. I think cookies with butter and shortening come out prettier. Can I eat more than three when they come out? Oh good, at least three. I want to be sure to follow your directions!

oh yeah! i'm a sucker for chocolate chip cookie pictures with the melty ooey gooey chocolate!i usually like my ratio of white to brown sugar reversed, but these look so good i just might have to try them out...shortening and all. :-)

I'll eat any cookie that has chocolate chips in it and won't even argue about which is best. I do love a crispy edge w/ chewy center tho, so these sound perfect. I think chilling the dough is a great idea -- it's what keeps those centers chewy. The snail mail really is shipping your book...I promise...should've had Amazon just send it to you. Oh well. Best laid plans, huh?

Oh. My. Lord. These look so good. I like how you describe the texture as having a crispy outside and chewy inside. I've not used shortening in cookies, but these look so amazing that I'll give it a try "your way"! YUM!

THREE kinds of chocolate - and a super fancy one at that? What's not to love?

And by the way, I have to state here also that you have to be one of the most-loved food bloggers out there. You always leave comments and they are funny and unique and people just love you - just look at the number of people commenting on your posts. I love that. You are awesome.

The NY Times cookies may be perfect but I still scour every cookie recipe I come across - you know, for those days that I don't want a cookie I have to chill for 36 hours, the size of my head. Ah Grace, you know my every whim..

I'm always trying new choc chip cookie recipes, but my good old faithful standard also has 1/2 c butter and 1/2 c shortening. It's the only way to get that crispy edge. These look so good, that i want to reach through and grab them!

Love the ooze and the goo - and the light color of the dough! As for the NYT cookie - they are truly nothing special, believe me. PLUS, you have to leave the dough in the fridge for like 2 days - HOW DO YOU THINK THAT FEELS FOR A DOUGH ADDICT? Exactly.

Even if you tried the NY Times recipe and loved it (as I did) it pays to have good second choices, because honestly I have discovered that for my cc cookies are a last minute craving thing, usually on weekend nights. These look great. :)

"I'm sure you all have your favorite recipe for chocolate chip cookies" - hell yes - THIS ONE! I agree that shortening is juts necessary sometimes. And those melty choc chip shots... could they get any p0rnier? Fantastic.